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Kitchen Notebook

September 27, 2019

Roasted Fennel and Green Bean Salad with Smoked Salmon and Pickled Radishes

35 Mins


  • 1-2 slices Smoked Sockeye Salmon, roughly chopped
  • 1 Fennel bulb
  • 12 oz Green Beans
  • 1 bunch French Breakfast Radishes, trimmed and sliced thinly
  • 1 Tbsp Lemon Juice
  • 1 tsp Capers
  • ¼ cup + 1 Tbsp Olive Oil
  • ¼ cup White Wine Vinegar
  • 1 tsp Sugar
  • Sea Salt and Pepper

Preheat the oven to 350 degrees.

In a small pot, combine vinegar, sugar and 1/4 teaspoon salt. Heat until salt and sugar are dissolved. Add sliced radishes to a small jar. Pour liquid over radishes and let sit until cool.

Cut the fennel bulb into slices and place in a baking dish. Drizzle with 1 tablespoon olive oil and toss until evenly coated. Bake in the oven for 20 minutes, until tender and golden in color. 

While fennel is baking, bring a pot of water to a boil. Cook green beans for 3 minutes, until slightly tender; then drain and rinse with cold water to stop them cooking further. 

In a food processor combine lemon juice, capers and olive oil. Blend until capers are roughly chopped. Season with salt and pepper, to taste. 

In a salad bowl, combine green beans, fennel, pickled radish and smoked salmon. Drizzle with dressing and toss well to combine. 

35 Mins Fall Fish Paleo salad

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35 Mins Fall Fish Paleo salad

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